Recipe: Barbecued Halibut

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Fishing season is here again in Valdez! The halibut derby is underway again with a chance to win $15,000 for the largest fish. So far the lead is a measly 120 pounds. I’ll also be off fishing this weekend but it will be commercial long-lining for halibut. Gotta pay the bills.

Halibut is a delicious fish. If you haven’t tried, you need to find a piece from your local fish market. You will be thoroughly delighted. Here is a great recipe you can combine with a beautiful weekend grilling.

Barbecued Halibut

4 pounds (1.8kg) thick-cut halibut fillet
1/2 cup (120 mL) soy sauce
1 cup (240 mL) dry white wine
2 tablespoons (30 mL) lemon juice
2 cloves garlic, minced or mashed
1 teaspoon (5 mL) ground ginger
1/2 cup (120 mL) salad oil
2 tablespoons (30 mL) fresh rosemary
6 tablespoons (90 mL) fresh chopped parsley
1 pound (456 g) fresh mushrooms, sliced
1/3 cup (80 mL) butter

Cut thick - 1 inch (2.5 cm) or more - fillets into 1 x 2 (2.5 x 5 cm) pieces. Combine soy sauce, wine, lemon juice, garlic, ginger and oil and pour over fish. Marinate four hours.

Pour off marinade and reserve. Sprinkle fish pieces generously with rosemary and parsley. Skewer carefully or slip inside a hinged wire broiler and place on the grill over low coals. Cook until fish flakes when tested with a fork, about 10 minutes depending on thickness. Baste occasionally with part of the marinade.

In the meantime, saute mushrooms in butter, add the remaining marinade, heat through, and pour over broiled fish at serving time. Serves eight.

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I obtained this recipe from a great cookbook called Cooking Alaskan. This is real Alaskan cooking by Alaskan. If you love cooking you will want to have this book.

Tags: Add new tag, Alaska Fishing, barbecued halibut, halibut, halibut recipe